Pasta with Figs, Walnuts, and Cheese

Ingredients

• 200 g spelt whole‑grain flour (and extra for dusting)
• 100 g semolina
• 3 eggs
• 2 tbsp olive oil
• Salt
• 1 onion
• 1 Garlic clove
• 1 lemon
• 1 tbsp butter
• 100 ml Vegetable broth
• 100 ml milk (3.5% fat)
• 60 g cream cheese
• 50 g walnut kernels
• Pepper
• nutmeg
• a pinch of chili flakes
• 3 figs
• 30 g Parmesan

Instructions

1. 1.

   Sift flour and semolina onto a work surface, create a well in the center, crack eggs into it, add olive oil and a pinch of salt, knead with hands until smooth and elastic; if sticky, add more flour or water. Wrap dough in cling film and chill for about 30 minutes.

2. 2.

   Roll out chilled dough on a floured surface using a rolling pin (or pasta machine) to thin sheets. Cut into ~1.5 cm wide ribbons with a pasta cutter, dust lightly with flour, cover with a cloth and let rest on the counter.

3. 3.

   Peel and finely dice onion and garlic; squeeze lemon juice. In a pan melt butter, sauté onions and garlic until translucent over medium heat. Deglaze with lemon juice, pour in broth, simmer for about 5 minutes on low heat. Add milk, cream cheese, and walnuts; cook another 2–3 minutes. Blend until smooth, adjust consistency with more broth if needed, add remaining walnuts, season with salt, pepper, freshly grated nutmeg, and chili.

4. 4.

   Cook pasta in boiling salted water for 2–3 minutes to al dente. Wash figs, pat dry, slice into wedges. Toss cooked pasta with sauce and figs, divide among four deep bowls.

5. 5.

   Grate Parmesan over the top and serve immediately.